In advance: Make cookie ears. Prepare and roll out dough. Use pattern to cut two ears (reverse pattern for second ear). Bake and cool cookies. Cut Cookie Sticks to 3 in. long. Use melted candy to attach two sticks to back of each ear, leaving 2 1/2 in. of stick extended to insert into cake.
Bake and cool cake; secure halves together with icing. Fill in indented mouth with icing and smooth.
Tint fondant: 2 oz. black, 1 oz. red; reserve 3 oz. white. Using black, roll two 1 in. diameter balls.to cut eyebrows (reverse pattern for second); attach with icing. Use knife tip to add line details. Roll out fondant 1/16 in. thick. Use pattern o cut mouth; attach. Roll a 1 1/2 in. white ball; shape into nose and attach. Using red, roll 1/2 in. diameter logs 4 1/2 and 5 in. long. Shape and attach with icing for lips. Shape 3/4 in. to 1/2 in. long white teeth; attach using damp brush. Roll out white 1/8 in. thick. Use pattern to cut top and bottom eyelids; attach with icing. Use brush to paint lips, eyes and inside of mouth with icing color. Flatten tiny white fondant balls and attach to eyes for highlights. Insert ears.
Cover cake and cookies with tip 16 icing stars. Cut licorice into 35 to 40 pieces, 3 to 4 in. long; insert for hair.